Jiangnan Silken Tofu and Pea Soup
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Ingredients
- 400 g silken soft tofu
- 150 g frozen peas
- 900 ml vegetable stock
- 1 tsp fresh ginger, grated
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 108 kcal
- Protein
- 8.2 g
- Carbohydrate
- 7.2 g
- of which sugars
- 2.6 g
- Fat
- 4.7 g
- of which saturates
- 0.8 g
- Fibre
- 2.4 g
- Salt
- 2.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the vegetable stock to a simmer in a large pan with the fresh ginger.
- 2
Add the frozen peas and simmer for 3 minutes until tender.
- 3
Cut the silken tofu into small cubes and lower gently into the soup.
- 4
Simmer for 3 minutes, taking care not to stir too roughly so the tofu stays whole.
- 5
Stir in the light soy sauce and sesame oil.
- 6
Ladle into bowls and scatter with the spring onions to serve.
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